I’ve been worried about the Mrs. Aquillard’s Striped Cushaw for about a month now, — I posted about harvesting it on Sept, 7 (p.15). So I finally cut it open and roasted it to start eating it.
As soon as it was done roasting, I made this with a part of the flesh.
かぼちゃのコロッケ (Kabocha croquette)
Since I didn’t have ground pork handy — and here comes my sometimes random leap — I cut up my leftover half of a mushroom, sweet red pepper, onion steak sandwich on a 16 inch roll (so 8” portion) into 1/2” cubes, then quickly sautéed with the onions in butter. Instead of soy sauce, I used salted koji. Oh and I added some toasted sesame oil and virgin coconut oil to the EVOO.
The croquettes turned out great! My Mrs. Aquillard’s was a mild and somewhat watery squash, but I followed the instructions to dredge in plenty of flour (I used white whole wheat) if using watery squash.
Because I had included the sandwich bread, the filling turned into something like a savory bread pudding, creating a creamy mouthfeel, and the bits of presumably beef round slices and mushrooms added satisfying texture.
I had mine with BBQ sauce #6 from the local BBQ place and a bit of lemon juice... with a side of blue cheese dip leftover from a take-out buffalo wings. DD had hers with mayonnaise, and DH had his with ketchup and pickles.
...Later, I separated the flesh from the skin with a gravy ladle (for some reason, that shape was perfect for this job), drained the liquid a bit, then puréed in the blender. It was still a bit too wet, tending to pool liquid, so I moderately strained it in a small mesh strainer, then saved the results separately. 14 oz was measured out to use in a pie recipe. I’m envisioning using the liquid and some of the purée to adapt and use in a peanut soup recipe.